Sunday, September 14, 2008


1 1/2 lbs. ground beef
24 oz. jar spaghetti sauce
1 egg
1 lb. ricotta cheese
1 lb. cottage cheese
2 tsp. dried basil
2 tsp. dried oregano
9 lasagna noodles
4 c. (1 lb.) grated mozzarella cheese
1/4 c. water
Grated Parmesean Cheese

Preheat oven to 400*F.

Brown ground beef, drain fat. Stir spaghetti sauce into beef. In a large bowl, mix egg, ricotta, cottage cheese, basil, and oregano. Place 3 lasagna noodles in bottowm of 13x9x2-in. pan. Spread 1/3 of meat mixture over noodles. Spread 1/2 of cheese mixture over meat. Sprinkle with mozzarella. Place 3 noodles on top and repeat above steps. Add remaining 3 noodles on top and cover with remaining meat and mozzarella. Pour 1/4 c. water around edges of pan and cover with foil.

Bake 1 hour or until noodles are tender. Sprinkle with grated Parmesean cheese.

*This lasagna is great--it is faster than most lasagna because you don't have to cook the noodles first.

Megan Hambly

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